I love pasta. I love cheese. It’s no wonder that I’m obese.


I have cooked mac and cheese many times, each time using a different recipe. For this version, I used (shock and horror to both my waistline and tender heart) full fat cream. Sigh.

So instead of making bechamel sauce for this mac and cheese recipe, I poured cream in a saucepan, added two different kinds of cheeses (cheddar and emmantel), a bit of dijon mustard, salt and white pepper. Pour that over boiled macaroni in a casserole dish and top with  gourmet breadcrumbs. Bake in the oven and enjoy! Totally creamy, totally fattening and totally satisfying.